Here is another one I use at holidays–it always looks impressive with the colors from the fruit and herbs (do use fresh mint if you can–dried is not the same!) I think I adapted it from one of Mollie Katzen’s cookbooks.

NOTE: The grains need to cook separately. You can cook them in advance and store them in tightly covered containers until you are ready to make the salad. You can also prepare the salad a night or two before you plan to serve it. (Add everything except the fresh fruit, which should go in shortly before serving.) It takes very little work. Most of the preparation time allotted is for cooking the grains, so you can easily make it during an evening when you are home doing other things.

* ANOTHER NOTE: This salad keeps very well, and is great to have on hand for lunches and snacks.

Soak the wheat berries for about 30 minutes. Meanwhile, wash the barley several times, until the water in which it is rinsed looks clear. Put the barley and 2 1/2 cups water in a saucepan. Bring to a boil, partially cover, and simmer until tender (about 30 minutes).

Place the rice and 1 3/4 cups water in a small saucepan. Bring to a boil, partially cover, and simmer very quietly for about 35 minutes, or until tender.

Drain the wheat berries and place in a saucepan with 2 1/2 cups water. Bring to a boil, cover and simmer until tender. This will take about 1 to 1 1/4 hours. Check the water level. You may have to add just a little extra if it seems dry.

When all the grains are cooked, combine them in a large bowl. Stir to let excess steam escape. Add remaining ingredients except the plums and/or apples.

Cover and chill well before serving. This will keep up to three days.

Add plum and/or apple slices, and mix them in gently just before serving.

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On December 1st, Blood Orange Review, an online literary journal at Washington State University, announced its newest edition, volume 8.2, was now live. That edition includes a poem of mine called “As If We Were Solid and Did Not Go On Forever.” This poem is about an experience I had over 20 years ago that […]